Pesto Olive And Roasted Pepper Goat Cheese Torta Recipes

Steps:

• Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl.
• Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
• Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
• Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)
• Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.

Steps:

• Remove tops and seeds from peppers; rub peppers with 1 tablespoon oil. Place in an ungreased 8-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes. Remove from oven; turn peppers upside down in baking dish to drain., In a small skillet, saute onion in remaining oil until tender. Add garlic: cook 1 minute longer. Transfer to a large bowl. Stir in the cheeses, tomatoes, cilantro, parsley, pepper sauce, salt and pepper. Spoon into pepper cups; return to baking dish., Bake, uncovered, at 350° until heated through, 25-30 minutes., Meanwhile, in a small bowl, combine the butter, parsley and garlic; spread over baguette slices. Place on an ungreased baking sheet. Bake until lightly browned, 10-12 minutes. Serve with cheese spread.

Steps:

• Drain pesto in a small fine-meshed sieve set over a bowl for 15 minutes; discard excess oil.
• Lightly spray a glass bowl or loaf pan with vegetable spray and line with plastic wrap large enough to allow a generous overhang on all sides.
• Blot peppers well with paper towels to remove all excess liquid.
• Spread 1/3 of the cheese evenly over the bottom of the pan or bowl and top with the pesto. Drop another 1/3 of the cheese by tablespoons on top of the pesto and spread gently to cover it. Top with chopped peppers, spreading evenly and finish by dropping the remaining 1/3 of cheese by tablespoons on top of the peppers. Spread evenly.
• Cover with another sheet of plastic wrap and press it down on top of the cheese.
• Chill at least 8 hours.
• Once chilled, remove covering of plastic wrap and invert the bowl or pan onto a serving plate, then peel off the remaining plastic wrap.
• Let torta stand at room temp for 20 min before serving.

Steps:

• Mix goat cheese and cream cheese in a bowl. Season with salt and pepper to taste.
• Combine goat-cream cheese mixture with the sun-dried tomatoes, tomato paste, and vinegar in a separate bowl. Season with salt and pepper to taste. (again).
• Line a 2-cup ramekin or a small bowl with plastic wrap, extending the wrap over the sides. spray the plastic wrap with vegetable oil cooking spray. Spread half the goat-cream cheese mixture evenly in the bottom of the ramekin. Cover with pesto, then with the cheese tomato mixture. top with remaining goat cheese mixture. Fold wrap over the final cheese layer and refrigerate until chilled, at least 1 1/2 hours.
• Invert the torta onto a platter and peel off the plastic wrap. Garnish with basil and serve with baguette slices.
• **The torta can be made 2days ahead and refrigerated. This torta can be so gorgeous if you pay attention to making clean, well defined layers.